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661: Michael Theimann on Learn Fast, Hustle, and Thrive

Restaurant Unstoppable with Eric Cacciatore

Release Date: 10/24/2019

676: Dan Sobek on Exceeding Expectations show art 676: Dan Sobek on Exceeding Expectations

Restaurant Unstoppable with Eric Cacciatore

Kansas City native Chef Dan Sobek is a graduate of both Kansas State University and Johnson and Wales where he studied Hotel/Restaurant Management and Culinary Arts, respectively. Sobek went on to spend most of his career at ultra-luxury hotels, including the Dorchester Hotel in London and The Waldorf Astoria in New York City. After consulting with Sysco, and taking a few stabs as an operating partner, Sobek made the move to San Diego in 2015 where he partnered with David Creviston to open The Corner Drafthouse. Show notes… Favorite success quote or mantra: "Always do the right thing...

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675: Shawn Walchef on The Power Getting Involved in Your Community show art 675: Shawn Walchef on The Power Getting Involved in Your Community

Restaurant Unstoppable with Eric Cacciatore

The University of San Diego graduate, Shawn Walchef, opened Cali Comfort BBQ in 2008. Since then, the Walchef family has incorporated the Bulgarian tradition of hospitality into every facet of the Cali BBQ business, from hosting cooking competitions, to publishing podcasts, to catering events of all sizes. Yes, you heard me say publishing podcasts. On top of being recognized as one of the best places to get BBQ in Southern California, if not THE BEST place, Walchef is the founder of Digital Hospitality where he guides fellow restaurateurs via video and audio content, through an...

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674: Hagop Giragossian on Stick to What You believe In show art 674: Hagop Giragossian on Stick to What You believe In

Restaurant Unstoppable with Eric Cacciatore

Hagop Giragossian is a restaurant industry professional with 14 years of experience, predominately in the QSR and Fast Casual segments. He began his food service management career in 2000 with Boar's Java; after three years, he sold the business and opened Pasadena's first gastropub, Kings Row. In 2010 Hagop along with Quasim Riaz and Andre Vener, opened the first Dog Haus in Pasadena, California. 9 years later there are over 30 locations in 18 states. Show notes… Favorite success quote or mantra: "It's not how hard you hit; it's about how hard you get hit and how you get back up." In...

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673: Patrick Mulvaney on Ignoring People Who Tell You 673: Patrick Mulvaney on Ignoring People Who Tell You "No"

Restaurant Unstoppable with Eric Cacciatore

Chef Patrick Mulvaney started his culinary career in 1985 apprenticing with renowned European chefs. Since then, he has worked in numerous restaurants throughout the country before settling in Sacramento, CA where he opened Mulvaney's B&L in 2006. In addition to leading the "farm to fork" movement in Sacramento, Mulvaney is a leading advocate for Domestic Violence, Mental Health, and Suicide Prevention. Check out Episode 667 with Brad Cecchi as mentioned in today's episode! Show notes… Favorite success quote or mantra: The most important thing to own in a restaurant is the attitude that...

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672: Will Pacio on Preparation and Opportunity show art 672: Will Pacio on Preparation and Opportunity

Restaurant Unstoppable with Eric Cacciatore

After graduating from Stanford, Will decided to go to culinary school instead of medical school. From there he went on to join the opening team of Thomas Keller's Per Se in New York City. Following NYC he would come back to California to cook at The French Laundry in Yountville. Eventually, Thomas Keller saw Will's talent for tech and asked him to run all of IT for the Thomas Keller Restaurant Group. After learning from the best, Will pursued his dream and opened his own chain of fast-casual restaurants as founder and CEO of Spice Kit restaurants in 2007 which scaled to multiple locations in...

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671: Staffan Terje on Respect Yourself and Be Prepared show art 671: Staffan Terje on Respect Yourself and Be Prepared

Restaurant Unstoppable with Eric Cacciatore

Chef Staffan Terje was born, raised, AND trained in Stockholm, Sweden. In 1982, after working in Stockholm for a few years, Staffan was offered a job in Sarasota, Florida. His plan was to work for a year in the states. He never left. In 1988, the lure of Italian cuisine called and Staffan joined Piatti Ristorante in Yountville, Napa Valley. Promoted quickly, he was soon responsible for new restaurant openings, menu development, and training. Other career highlights include a seven-year stint at San Francisco’s famed Scala’s Bistro and cooking at The James Beard House in New York City....

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670: Andrew Freeman on The Power of Partnerships and Community show art 670: Andrew Freeman on The Power of Partnerships and Community

Restaurant Unstoppable with Eric Cacciatore

New Jersey native, Andrew Freeman, Graduated from Montclair State University with a degree in Marketing. Freeman went on to learn the restaurant business by working through the ranks at several legendary New York venues including Windows on the World,  the Russian Tea Room, and the Rainbow Room. This experience set Andrew up to serve as Vice President of Public Relations and Strategic Partnerships for Kimpton Hotels and Restaurants. In total, he spent ten years with Kimpton, launching over 40 hotels and restaurants as well as the global brand. Today Andrew Freeman serves...

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669: Shila Morris and Kay Salerno on Franchising and Growth Done Right show art 669: Shila Morris and Kay Salerno on Franchising and Growth Done Right

Restaurant Unstoppable with Eric Cacciatore

In 2004 the Young family bet it all to purchase the Squeeze In restaurant in Truckee California. Business advisors told the family to run away from the deal but they had a passion and a whole lotta grit and have now grown the company to 8 figures with 12 locations in 4 states. With parents now retired, daughters Shila and Kay run the company and continue to build the brand with aspirations for more growth. Both Misty, their mom, and Shila are past guests and now I'm pleased to welcome sister Kay to the show. Check out Episode 081 and Episode 179 with Misty Young as mentioned in today's...

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668: Krista Kintop Phillips and Caitlin Kintop Fletcher on Sharing Passion show art 668: Krista Kintop Phillips and Caitlin Kintop Fletcher on Sharing Passion

Restaurant Unstoppable with Eric Cacciatore

The Cheese Board in Reno, NV was founded in 1981 by Debbie Branby. Nearly 40 years later, in 2017, after about a decade of working at the Cheese Board for Debbie, sisters Krista Kintop Phillips and Caitlin Kintop Fletcher purchased their place of employment. The transition from employee to owner hasn't been easy, but they have handled it with grace. Show notes… Favorite success quote or mantra: "What if you fall? What if you fly?" There is no elevator for success; you have to take the stairs." In today's episode with Krista Kintop Phillips and Caitlin Kintop Fletcher we will discuss: ...

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667: Brad Cecchi on Recognizing Leadership show art 667: Brad Cecchi on Recognizing Leadership

Restaurant Unstoppable with Eric Cacciatore

Raised outside Sacramento, CA Chef Brad Cecchi is a graduate of the Culinary Arts program at American River College and the Culinary Institute of America. He would go on to spend the next 7 years working between Sacramento's Mulvaney's and Grange restaurants. Next, Cecchi made the move to Cleveland, OH where he held the executive chef position at Urban Farmer and the Westin Downtown. In 2016 Cecchi made the move back to CA when he was recruited by Michelin starred Solbar, as the chef de cuisine and later as the executive chef were he was able to maintain the Michelin star status for 2 years....

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More Episodes

Boulder City, NV, native, Chef Michael Thiemann, got his industry start in the city that raised him, Sacramento, CA. He went on to work all over the world, including New Zealand, Hawaii, and San Francisco. After Serving as the right-hand-man to Chef Tyler Florence, Thiemann returned to his home city of Sacramento, where one year later he opened his first Restaurant Mother, which was followed by Empress Tavern.

Show notes…

Favorite success quote or mantra:

  • "It's all about working hard and not being a dick."

In today's episode with Michael Theimann we will discuss:

  • Starting out in the industry as a dishwasher (like many of us)
  • Find your voice
  • Learn fast and hustle is KEY
  • Restaurant social media
  • Staying/feeling young in the industry
  • The chef learning curve
  • Dealing with tension and resentment in the kitchen
  • Being homeless and jobless in a foreign country and making it work
  •  Adaptability
  • Restaurant scene in New Zealand
  • Restaurant scene in Hawaii
  • Ego
  • Maintaining good relationships, especially in a small community
  • Learning the hard way, new and uncomfortable environments
  • Restaurant scene in Sacramento
  • Mentors
  • Regrets/mistakes
  • Your restaurant is a theater and your team is the cast
  • You won't get what you want unless you make it know that you want it
  • The truth about pictures of food on Instagram
  • Self-awareness

Today's sponsor:

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Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable

 

Wisetail’s user-friendly platform focuses on engaging, growing, and empowering your workforce while enabling your culture to thrive in multi-site businesses. It is easily configurable to an organization's brand and technical specifications. In addition, Wisetail provides a social community for their customers to share best practices and continuously improve the learning experience.

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Saying yes
  2. What is your biggest weakness?
    • Saying yes
  3. What's one question you ask or thing you look for during an interview?
    • Outside interests besides cooking
  4. What's a current challenge? How are you dealing with it?
    • Keeping restaurants open is hard
  5. Share one code of conduct or behavior you teach your team.
    • Just be nice
  6. What is one uncommon standard of service you teach your staff?
    • Just be nice
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Check in on your brand, what you're about
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
    • Slack
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • First of all, I don't feel like I'm successful
    • Separate yourself and your profession
    • Hard work

Contact info:

Instagram:

Mother: @mothersacramento

Empress Tavern: @empresstavern

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

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Huge thanks to Michael Theimann for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!